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27Jan, 24
Clean Food Love
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Taco Salad with Cilantro Lime Cauliflower Rice

YOUR weekend be like…I want to STAY healthy, but I also NEED LOTS OF FLAVOR….SOLUTION!

Taco Salad with Cilantro Lime Cauliflower Rice is a satisfying dinner idea for the whole family, OR make a few servings this weekend, then tuck them away in your fridge for meal prep this week!

To make the cauliflower “rice” you can purchase frozen or fresh “riced” cauliflower as most grocers do carry it pre chopped these days.

OR, make it yourself:

I used the cleaned, and trimmed florets of 2 small heads of organic cauliflower.

Working in batches, place cauliflower florets into a food processor and pulse until just broken into rice-sized pieces. Do not over-pulse, or you’ll just have mush.

Consider doubling up the recipe, enjoy some for dinner, then pack up the remaining bowls for future lunches throughout the week.

They stay great refrigerated for 4 days. I like to drizzle with dressing and add the avocado immediately before serving.

Another suggestion: double or triple your dressing because it’s EXCELLENT on pretty much everything! It stays good in the fridge for a week, you’ll just need to stir or shake it up again immediately before serving.

➡️ What’s really in those seasoning packets?!👀

I love to mix up my own seasonings with organic spices because those little packets of taco seasoning are often made with canola and soybean oils linked to inflammation, sugar, anti-caking agents, and natural flavors. Not to mention making my own taco seasonings actually tastes WAY better too!

BEST Homemade Taco Seasoning Mix

You’ll never purchase those store-bought packets again, after making it yourself!!
So simple, delicious, and lasts for several months – so double or triple this recipe and keep it handy in a small glass container near your stove.


  • 2 Tbsps chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp crushed red pepper flakes
  • 1/2 tsp dried oregano
  • 1 tsp smoked paprika
  • 3 tsps ground cumin
  • 2 tsps sea salt
  • 2 tsps ground black pepper

Instructions for taco seasonings:

In a small mixing bowl, whisk all ingredients until combined well. Store in an airtight container.

To use your homemade spice mix in recipes, start with a smaller sprinkle – taste test to decide the amount of spice for your family’s taste.

Usually, 2 Tablespoons per pound of ground meat is perfect.

🧀 Cheese Please:

Instead of buying pre-shredded cheese, I like to find a block of grass-fed cheese ON SALE and shred it myself….or better yet enlist one of the kids for this duty.
Most pre-shredded varieties are coated in strange things (anti-caking & clumping) that actually interfere with the natural texture and the beautiful melting qualities.

Cellulose anyone? Turn your package of pre-shredded cheese over and read through the actual ingredients.

You may be surprised to see the additives that are there to keep the shreds looking nice in the package.

🍋 ALWAYS use freshly-squeezed lime juice from an actual fresh lime.

Bottled lime juice from the store will give your dressing a strange metallic or overly acidic taste.
Want to get the most juice possible from each of your fresh limes? Of course, we do!

Here’s a quick trick:
On your counter or a cutting board, press and roll the lime back and forth very firmly with your hands.

The rolling loosens and breaks down some of the citrus membranes and makes the outside a little more pliable.

This makes it easier to squeeze which also means you’ll likely get more juice from your squeeze.

Let me know how this works for you!

4 servings


For the taco meat:

  • 1 1/2 lbs lean ground beef or bison
  • 2 Tbsps homemade taco seasoning mix (recipe above)

For cauliflower rice:

  • 1 lb cauliflower rice
  • 1 Tbsp extra-virgin olive oil or avocado oil
  • 1/4 cup freshly squeezed lime juice
  • 1/4 cup freshly chopped cilantro leaves

For the toppings:

  • 4 heaping cups of Romaine lettuce
  • 1 cup cherry tomatoes, halved
  • 1/2 cup olives, sliced
  • 1/2 cup freshly shredded cheese
  • dollop of Greek yogurt, if desired

Yogurt dressing:

  • juice & zest from a large lime
  • 1 Tbsp white wine vinegar
  • 1 Tbsp raw honey
  • 1/2 cup plain Greek yogurt
  • 1/4 cup extra virgin olive oil
  • 1/2 tsp sea salt
  • 1/2 tsp freshly ground black pepper


Start by making your dressing. Place all of your dressing ingredients in a small jar and shake to emulsify. Alternatively, you may whisk ingredients together in a small bowl.

You can add a bit of water to thin the dressing if desired. Keep refrigerated until ready to use.

Heat a large skillet over medium-high heat. Add in the ground meat and cook, breaking it up with a wooden spoon until no longer pink.

Carefully drain and discard excess grease if necessary.

Sprinkle with your taco seasoning and continue to cook until cooked through. Set aside and allow it to cool.

Meanwhile, prepare your veggies for your bowls.

To make your cauliflower rice, preheat a clean skillet over medium heat. Drizzle with the oil and add in your cauliflower rice.

Cook, stirring frequently until tender-crisp, around 10 minutes. Remove from the heat.

Stir in the fresh lime juice, cilantro, and season with sea salt and pepper to your taste.

To assemble your bowls, add the base of lettuce.

Top each evenly with cilantro lime cauliflower rice, taco meat, tomatoes, olives, shredded cheese, and a dollop of Greek yogurt.

Drizzle with your dressing immediately before serving, stir and enjoy!

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